Black Bean and Corn Enchiladas

EASY and really nummy.

Mix in bowl:
4 cups black beans
2 cups frozen corn
2 cups salsa
2 cups plain yogurt (the healthy alternative to sour cream)
1 cup frozen chopped spinach
1 cup chopped bell pepper
2 cups grated cheddar cheese
10-12 8" tortillas

2 cups cheese
2 cups ennchilada sauce

Spoon mixture into a tortilla and roll in an ungreased 9x13 pan. Continue to fill tortillas and roll until you're out of mixture. Pour enchilada sauce and top with 2 more cups of grated cheese. Bake at 375 for 35 minutes or until bubbly.

Tamale Taco Salad

A delicious alternative to taco salad and a good substitute for tamales.

Serves 8

1 Ib ground beef
1/2 medium onion chopped

1/2 cup bell pepper chopped
1 cup corn
1 cup of diced tomatoes
1 cup enchilada sauce
1 cup black beans (can also be used as an alternative to the ground beef)

1 cup salsa
2 cups cheddar cheese
lettuce
plain yogurt or sour cream for toppings

9 pieces of cornbread

Brown ground beef and drain. Add in bell pepper, corn, tomatoes, enchilada sauce and beans.

Spoon onto sliced pieces of cornbread in bowls. Top with lettuce, salsa, cheese and sour cream (optional).

Mexican Eggrolls

Insanely delicious. Make a double batch and stick them in the freezer for lunches or a fast dinner.

makes 8 eggrolls

In food processor shred:
1 cooked chicken breast

Set aside in bowl and in processor mince the following:
1/2 cup bell pepper
2 tbls jalepeno
1/4 cup onion
1/2 cup frozen spinach
1 tbls salsa seasoning
1/2 cup shredded cheese

Have ready in another bowl:
1/2 cup corn
1/2 cup black beans

Lay out 8- 6 inch tortillas. Fill with a spoonful of chicken, minced mixture, and corn & black beans. Roll tortilla over the filling once then tightly fold in the left and right. Continue rolling the tortilla tightly. Place on pan.

Bake in oven at 475 for 15 minutes until crispy and lightly browned.

Serve with Creamy Salsa

In processor mix:
1 cup salsa
1/2 cup cream cheese
1/2 cup tomatoes
1/4 cup bell peppers
1 tsp salsa seasoning

Taco Seasoning

I purchase bulk bags of Salsa seasoning from azurestandard.com, but you can make your own seasoning at home with these everyday spices. Double or triple to make lots for later.

2 tsp chili powder
1 1/2 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp flour
1 tsp cumin
dried chives or cilantro (optional)

Taco Casserole

Serves 4
Leftovers: yes/ reheat okay
Freeze: no
Prep/Cook time: 45 minutes

Layer in 1 quart casserole:
3 cups cooked rice (I use whole grain brown fast cooking rice)
1 can black beans
1 cup salsa
1 Ib browned ground beef cooked with 1/4 cup chopped onion and taco seasonings
2 cups frozen corn
Crushed tortilla chips
1 cup grated cheddar cheese

Bake at 375 for 20 minutes.
Serve over lettuce. Top with sour cream and/or hot sauce.

Mmmm Nachos... minus the fake cheese sauce

"Gourmet Nachos"

Serves 4
Leftovers: usually not-- they wouldn't be very good anyways so eat up!
Prep/cook time: 30 minutes

Tortilla Chips
1 Ib ground beef
1/4 cup chopped onion
1/4 cup bell pepper
1 small can of sliced olives
2 cups grated cheese (I prefer cheddar)
2 cups frozen corn
1 cup salsa
sour cream
hot sauce

Preheat over to 375. Put tinfoil on a 9x13 baking sheet. Layer tortilla chips over the pan so that you don't see any tinfoil! Sprinkle some cheese.

Brown the ground beef with the onion and green pepper. Drain. Add corn and salsa.
Place on tortilla chips.

Top with olives and remaining cheese.

Bake in oven for 15 minutes.

Ten Minute Enchilada Sauce

From Allrecipes


1/4 cup vegetable oil
2 tablespoons flour
1/4 cup New Mexico or California chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste

DIRECTIONS
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

Beef Enchiladas with Corn Tortillas

Makes 9x9 Pan
Freeze: okay
Leftovers: yes and they reheat okay
Prep/Cook time: 1 hour

Prepare a batch of enchilada sauce or purchase a large can.

In large pan brown 1 Ib ground beef with 1/2 cup chopped onion. Drain.

Stir in:
1 cup salsa
2 cups frozen corn
1 small can olives (drained)
1/2 cup chopped bell pepper
Let simmer for 5 minutes.

Meanwhile grate 3 cups cheese of choice.

Grease 9x9 pan. Butter 8 small corn tortillas on both sides. Layer corn tortillas, meat mixure, enchilada sauce & cheese. Makes two layers.

Bake in oven at 350 for 25 minutes.

White Sauce Chicken Enchiladas

Makes 9x9 pan
Freezes: okay
Leftovers: yes and they reheat great!
Prep/Cook time: 1 hour

Cook 2 chopped chicken breasts. Set aside.

Saute 1/2 cup chopped onion in 1/4 cup butter

Add:
1/2 tsp garlic powder
1 tsp cumin
1 tsp chili powder
1/2 tsp pepper
1/4 cup bell pepper OR for spice 1 tbls diced green chilis

Add & mix:
1 can cream of mushroom soup
1/2 cup milk OR sour cream
1 cup grated cheese (cheddar, monterey jack or mozerella work great!)

Set aside.

Grate 2 more cups of cheese. Set aside.

In 9x9 pan fill flour tortillas with chicken and sauce. Roll up like a burrito and push to the side of the pan. Continue filling tortillas until pan in crammed full. Top with any remaining sauce and then with the additional 2 cups cheese.

Bake at 350 for 25 minutes.